Total Time
25mins
Prep 5 mins
Cook 20 mins

A dessert recipe from the local newspaper that has been lightened. I love this recipe, as it is one of the ones that gets better as the days pass in the fridge. Recipes makes 24 bars, one bar= 130 w/o frosting, 180 with.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Spray 10-by-14-inch (jellyroll) pan with nonstick cooking spray. Set aside.
  2. In medium-largish bowl, beat egg substitute or whites for about a minute. Add sugars and oil and beat again. Beat in vanilla, buttermilk, and zucchini; set aside.
  3. In medium bowl, combine flours, cinnamon, baking soda, baking powder, salt, and walnuts, mix well.
  4. Add flour mixture to egg mixture and mix quickly, just until moistened. Do not over-mix. Spoon mixture into prepared pan and bake about 20 minutes, or until light brown around edges and top springs back when pressed lightly with a finger.
  5. For frosting: Mix cream cheese, butter, vanilla, and powdered sugar until smooth. Spread on zucchini bars when cool or slightly warm.
Most Helpful

Yummy! I made it with eggs, neufaschel cheese and pumpkin pie spice. My kids loved it!

cheffaith August 30, 2008